Sweet Potato and Kimchi Pancakes

Ingredients for Sweet Potato and Kimchi Pancakes

• 450g sweet potatoes

• 150g packed kimchi (200g), very thinly sliced

• 1 1/2 teaspoons finely chopped garlic

• 1 to 2 tablespoons chopped fresh serrano chillies (including seeds

• amount depends on heat of kimchi)

• 160g thinly sliced spring onions (from about 2 bunches)

• 1 large egg, lightly beaten

• 1 tesked kosher salt

• 180ml vetemjöl

• About 120ml corn oil or lard

• Accompaniment: soy-vinegar dipping sauce

• Equipment: an adjustable-blade slicer

Peel sweet potatoes and julienne using slicer (about 1450ml ).

Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.